Healthy Pumpkin Brownies (flourless and fudgy!)

Ingredients

• 3/4 cup almond butter*
• 1/2 cup pure maple syrup
• 1/2 cup canned pumpkin puree
• 1 tsp vanilla extract
• 1/3 cup cocoa powder
• 2 tbsp ground flaxseed
• 3/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup chocolate chips, plus more for sprinkling

Instructions

1. 1

   Preheat oven to 350F and grease an 8x8 inch baking dish with cooking spray. You can also line with parchment paper for easier cutting and cleaning.

2. 2

   In a medium mixing bowl, add almond butter and maple syrup. (I like to spray the measuring cup to prevent sticking.) Whisk until very well combined. Add pumpkin and vanilla and whisk again.

3. 3

   Add cocoa and whisk thoroughly until combined. Add flax, baking soda, and salt, whisking until very smooth. Fold in chocolate chips.

4. 4

   Pour batter into prepared baking dish. Top with additional chocolate chips and flaky salt, if desired. Bake for 30 minutes.

5. 5

   Let brownies cool completely before cutting. Use a large, sharp knife to cut and avoid dragging the knife. I like to refrigerate them once cooled to make for even easier cutting. I love the taste right out of the fridge, and they're even better the second day! Incredible topped with Healthy Chocolate Cream Cheese Frosting.